Soft and chewy Gluten-Free Vegan Oatmeal Raisin Cookies made with simple ingredients like oats, tahini, maple syrup, cinnamon, and raisins. They’re perfectly chewy, just like how an Oatmeal Raisin Cookie should be!
I have the fondest memories of baking chewy oatmeal raisin cookies with my dad growing up. My mom was usually the baker in our house, but my dad could make the BEST oatmeal cookies ever! His secret was adding chocolate chips and walnuts, which basically made them an oatmeal cookie on steroids.
In my opinion, you can’t go wrong with a big, chewy, cinnamony oatmeal cookie filled with juicy raisins, right? And you won’t believe how easy these are to make. I added my own special ingredient that adds an amazing texture and flavor. Can you guess what it is?
Tahini!
If you haven’t tried Tahini yet, you’re missing out. I waited far too long to jump on that wagon and holy cow am I glad I did. Tahini has this amazingly rich, nutty flavor and creamy texture that adds an extra something special to baked goods. It also has pretty incredible health benefits.
These cookies are…
Easy to make
Soft and chewy
Full of cinnamon flavor
Made with wholesome ingredients
Bursting with juicy raisins
DELICIOUS!
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Soft Gluten-Free Vegan Oatmeal Raisin Cookies
Ingredients
Dry Ingredients
- 1 cup Rolled Oats gluten-free
- 1 cup Oat Flour simply blend 1 cup rolled out to make flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon
- ¼ tsp Salt
Wet Ingredients
- ¼ cup +2 Tbs Tahini
- ¼ cup Coconut Sugar
- ¼ cup Pure Maple Syrup
- 2 Flax Eggs 2 tablespoons ground flax + 6 tablespoons water
- 1 tsp Vanilla Extract
Add-ins
- ¾ cup Raisins
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, mix together all the dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together all the wet ingredients: Tahini, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in raisins and oats. The dough should be sticky.
- Using a 2-tablespoon cookie scoop, scoop cookie dough and drop onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press additional raisins into the tops of the cookies.
- Bake for 8-12 minutes. Using a flat spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack.
- Allow cookies to cool completely.
I liked this recipe because it is super easy, I wasn’t really thrilled about the molasses flavor but that’s definitely due to the coconut sugar. My husband loves them and that’s what counts. I would definitely make again!
I’m so glad you liked the recipe!! You could always sub the coconut sugar for cane sugar if you don’t care for the caramel-like flavor 🙂